Our Recipes

A Thanksgiving classic. At least at our table. Make your mashed potatoes a centerpiece, not just a vehicle for gravy. Or better yet, make them the centerpiece of your meal AND a vehicle for gravy...

Bitterman's Fleur de Sel  sea salt is mineral-rich, delicate sea salt hand harvested using only wooden rakes and wheelbarrow in a stunning mangrove forest, just 3 miles from the Pacific Ocean. To amp up the flavor of your next pie, sprinkle a generous pinch of Bitterman's Fleur de Sel right before baking!   Fleur de sel literally means "Flower of Salt" in French, and many classic fleur de sels are produced in regions of France - Guérande, Camargue, Noirmoutier, and I'ile de Ré. But the label 'fleur de sel' describes the way the salt is made and the qualities it possesses.  Bitterman's Fleur de Sel is a sun evaporated salt with fine, irregular, moist, mineral-rich crystals. This salt is made in Guatemala by raking the crystals that blossom on the surface of a crystallizing pan. Pure and unrefined, this sea salt is hand harvested using only wooden rakes and wheelbarrow in a stunning mangrove forest, just 3 miles from the Pacific Ocean. Try Bitterman's Fleur de Sel or   Taha'a Vanilla Salt sprinkled on top of this decadent apple pie! Ingredients: Makes 1 pie Pie crust: 1/2 cup vegetable shortening or unsalted butter 1 1/2 cups all-purpose flour 1/2 teaspoon Bitterman's Fleur de Sel  1/2 cup cold water (cold tap water with some ice cubes in it) Pie filling: 1/2 cup unsalted butter 3 tablespoons all-purpose flour 1/4 cup water 1/2 cup white sugar 1/2 cup packed brown sugar 1/2 teaspoon Bitterman's Fleur de Sel, plus more for serving 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 teaspoon vanilla extract 6 green apples- peeled, cored, sliced For serving: Taha'a Vanilla Salt, for serving  Instructions: Preheat oven to 400 degrees F. Grease a 9 inch pie dish and set aside.First, make the pie crust. Mix shortening or butter with flour and salt using a fork or pastry blender until it's crumbly. Add as much water as needed to hold it together, and mix continue to mix gently with a fork. Roll out over a floured surface, and cut into half. Cover one half in saran wrap and place in the fridge. Roll out the other half in a 9 inch circle and line your pie dish. In a large bowl, sprinkle cinnamon and nutmeg over the apples and toss to combine. Place the mixture into the pie crust lined pie dish. Place the pie dish in the fridge while you're making the caramel sauce.Next, make the caramel sauce. In a medium pan, heat butter on medium heat until melted. Then add in the flour to form a paste. Add the water, 1/2 teaspoon sea salt, vanilla, brown sugar and white sugar and bring to a boil. Then reduce temperature to low and simmer (keep caramel sauce on simmer until you're using it or else it may harden). Take out your pie crust and pie dish out of the fridge. Take about 3/4 of your caramel sauce and pour over the apples. Roll out and cut the top pie crust into thin strips, and create a lattice top over the apples. Using a pastry brush, brush the rest of the caramel sauce over your pie. Sprinkle the top with fleur de sel sea salt. Place pie in the preheated oven and bake for 10 minutes. Then lower the oven temperature to 350 degrees and bake for an additional 35-45 minutes or until the apples are softened. Once baked, allow to cool a bit and serve with vanilla ice cream. Sprinkle generously with Taha'a Vanilla Salt. Enjoy! Original recipe from Farah Raqib. Follow along on instagram at @findfarah. Visit http://tplusf.tumblr.com/

 

 

Looking for a spooky cocktail to celebrate All Hallows' Eve? Here's a ghoulishly sweet and creamy cocktail that will make anyone drop dead. Looking for a spooky cocktail to celebrate All Hallows' Eve? Here's a ghoulishly sweet and creamy cocktail that will make anyone drop dead. Serves 1 (you) Ingredients: 2 ounces vodka 2 or 3 drops of Bob's Vanilla Bitters 1 ounce cream 2 ounces soda water Black Diamond Flake Salt or Kilauea Onyx Hawaiian Sea Salt Wet rim of glass and roll in black salt. Mix cream, vodka and soda together in a cocktail shaker. Add drops of vanilla bitters. Serve in a chilled martini glass.

 A chocolate crust, caramel and chocolate cream, all finished with our Fleur de Sel de Carmague.  Crunchy, gooey, sweet, and salty. This tart will please anyone's taste buds! Serves 10 to 12 Ingredients:   For the crust: 30 creme stuffed chocolate cookies (I used agluten-free brand), crushed into crumbs 10 tablespoons unsalted butter, melted 1 tablespoon white granulated sugar  For the filling: 2/3 cup packed brown sugar 8 tablespoons unsalted butter 1 1/4 cup heavy whipping cream, divided into (1/4 cup and 1cup) 1 (12 oz) bag dark chocolate chips 3 two-finger pinches Bitterman's Fleur de Sel Spray with cooking spray or line a tart pan withparchment paper. Finely crush the chocolate cookies with a foodprocessor or blender. Stir crumbs together with 10 tablespoons meltedbutter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set. Combine remaining 8 tablespoons butter and brown sugar in a small saucepan. Cook over medium heat, whisking constantly, until mixture begins to bubble. Continue cooking, whisking constantly, for 1 more minute, then remove from heat. Slowly mix in 1/4 cup heavy whipping cream until smooth. Cool caramel for about 15 minutes at room temperature then pour over the prepared crust. Place in the freezer for about 10 minutes or until the caramel is cooled but not stiff.  Place chocolate chips in a glass bowl. In a saucepan,bring 1 cup heavy whipping cream to a bubble but not boil over mediumhigh heat. Pour the cream over the chocolate chips and let sit for 5 minutes.Then whisk until completely smooth. Pour the chocolate over the caramel and refrigerate overnight to set. Sprinkle with Bitterman's Fleur de Sel once completely cool then serve. Enjoy! Recipe & Photos by Farah Raqib. To see more of Farah's photos and recipes, visit tplusf.tumblr.com. Recipe adapted from kevinandamanda.com  

This recipe is brought to you by one of our Portland-based Meadowlings—enjoy!   I have a confession. For the longest time, I was intimidated by the tomato. I didn't want anything to do with them unless it was ketchup or tomato sauce. Cutting a tomato? Way over my head! That perfect slice always seemed to elude me, leaving a squashed, juicy mess in its place. Once I started working at The Meadow, one of the coziest little shops on NW 23rd Avenue, I decided to expand my palette (and my cooking skills). Now, at the ripe age of 26, I quite like tomatoes - their freshness, squishy crunch and bright flavor sends me through the roof!  Below is one of my go-to basic tomato dishes that helped me build confidence in the kitchen. Think of it as the first step on your very own tomato journey. I hope it inspires you to try something new!